Banana Blueberry Coconut Bread

INGREDIENTS:

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup sweetened coconut flakes

2 eggs

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 1/2 cups overripe medium bananas, mashed

1/2 cup sour cream

2 teaspoons vanilla extract

1/4 cup neutral tasting oil

1 1/2 cups fresh blueberries

For the Coconut Glaze & Topping:

1 cup powdered sugar

1 1/2 tablespoon milk

1/4 teaspoon coconut extract

1/2 cup sweetened coconut flakes

1/2 cup chopped pecans

INSTRUCTIONS:

Combine flour, baking soda, baking powder, salt, cinnamon, and coconut flakes in a medium bowl. Blend well. Set aside.
In a large mixing bowl, whisk eggs until frothy.
Whisk in sugars until smooth.
Add sour cream, oil, and vanilla. Whisk until well combined, about 1 minute.
Add dry ingredients. Stir until just combined.
Fold in blueberries.
Pour into a greased 9-inch x 5-inch loaf pan.
Bake in a preheated 350° F oven for 55-60 minutes.
Place pan on a wire rack to cool 15 minutes. Unmold. Allow to cool completely on wire rack.
Make glaze: blend powdered sugar, milk, and coconut extract until smooth and creamy.
Spread over bread. Sprinkle with coconut flakes and chopped nuts.

Makes 8 servings.

Recipe Notes:

For easy unmolding, line the loaf pan with parchment paper.
Frozen blueberries can be used. They tend to bleed into the batter giving it a blue-ish tint.
Store wrapped on plastic wrap or aluminum foil at room temperature for 2 to 3 days or refrigerated up to a week. Freeze whole or sliced, wrapped in plastic wrap and aluminum foil and place in a freezer bag. Individually wrap slices. Keeps frozen for 2 to 3 months. Defrost at room temperature.